Awhile back I was wondering why nobody ever uses the St. Louis pork steak method with beef so I gave it a try.

Since pork steaks are cut from the shoulder I chose something similar.

Instead of straight barbecue sauce for the braise I used a mixture of sauce, some beer from my ancestral homeland of Black River Falls, and Wisconsin tailgate staple Stadium Sauce.

The first step was to grill the steak, and at this point I had a hard time not stopping the whole process right there and just eating it.

But I went ahead and put it in a pan, added the sauce ingredients, and sealed the pan with a strip of foil.

I put the pan on the grill (temperature unknown) for about an hour and wound up with this.

Mrs. Chicken and I had the same reaction: pot roast. And that's indeed what it tasted like.

Why I thought that white rice on a white plate would make a good image is beyond me!

The meat tasted OK and the sauce was pretty good, but I've just never been much of a pot roast fan so I doubt I'd do this again. Still, it was a worthwhile experiment and the next night I comforted myself with a chuck steak grilled in a more traditional fashion.

Well you sure did a marvelous job of branding your chuck steaks, Brad! Wish I could get grill marks like that. I've done teriyaki marinaded chucks, which I found to be a worthy and interesting variation, but like you, I find that nothing floats the boat quite like a simple grilling.

You and beercuer have me wanting to try grilling a chuck steak! I've only taken them to pulling temp in the past. I don't think I've ever grilled one before, but my memory is bad. Looks great!

Dyal, I know you are quite the fan of flat iron steaks. Well, the flat iron is a section that is taken from the top blade chuck. If I may, try to get one that is cut thin (about 5/8"), and bone-in. I am most sure you will fall head-over-heels in luv with it. I might also add that each little section of chuck has it's own special characteristic twist of flavor/texture, and I wouild be hard pressed to say which one I like best. However, I would say that I prefer the regular chuck blade over the flat iron because it is cross cut.